Thanksgiving Side Dishes: Corn and Edamame Succotash -

This Corn and Edamame Succotash recipe came from Victoria Topham. I met Victoria when she owned Pinon Market in Salt Lake City. She sold it, later started A Petite Feast, as a personal chef. She also shared with me her Shaved Brussels Sprouts Salad recipe as well.

Victoria Topham does a cooking demo in the "living kitchen" area filled with top-of-the-line appliances. — *Victoria Topham does a cooking demo in the Draper RC Willey’s “living kitchen” area filled with top-of-the-line appliances.*

People might wonder about the “succotash” label — those old enough might remember “Sufferin’ Succotash” from the old Warner Bros. cartoons. But the word has a noble heritage.

“Succotash” originated with the Native Americans living in New England at the time of the Pilgrims. The word is derived from the Narragansett term for “broken corn kernels.”

Although there’s no surviving menu of the original Thanksgiving feast, it’s highly likely that succotash was served. It usually consists of sweet corn and beans — most often, lima beans. In fact, succotash was popular during the Great Depression since it was an inexpensive, protein-rich meal.

Topham’s updated version is spiced up with cayenne and Andouille sausage, and the lima beans are switched out for edamame– more trendy, less mushy. You can use a less spicy sausage if you prefer. When I made this at home, I omitted the sausage for a vegetarian version.

A bonus of this dish is that it doesn’t tie up your oven on Thanksgiving Day — precious real estate with all the turkey roasting and pie-baking going on.

Victoria’s recipe is designed for a “small” Thanksgiving gathering. So if you’re having a crowd, I would double or triple the recipe.

CORN AND EDAMAME SUCCOTASH WITH SPICY SAUSAGE

1 tablespoons olive oil

1 pound spicy smoked sausage, chopped (such as Linguica, dry smoked chorizo or Andouille)

1 cup yellow onion, chopped fine

2 teaspoon garlic, minced

¼ cup red bell pepper, chopped

¼ cup green bell pepper, chopped

½ teaspoon cayenne pepper

2 cups frozen white sweet corn, thawed

2 cups frozen shelled edamame, thawed

1 cup grape tomatoes, halved

1 bunch scallions, minced

¼ cup Italian parsley, minced

Salt and pepper

Heat olive oil in a large sauté pan over medium high heat. Sauté chopped sausage until crispy and browned. Pour off all but 2 tablespoons sausage drippings. Add onions and cook until softened. Add garlic, cayenne, corn and edamame. Sauté until flavors are combined and fragrant. Add tomatoes, parsley and scallions. Adjust salt and pepper. Serve warm or at room temperature.

Makes about 6 to 7 1-cup servings.

— Victoria Topham, Petitefeastutah.com

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